Squid ink linguine

Dark pleasures await: your tastebuds will find the bright side in the delicate flavours of this squid-ink pasta dish.

A light, simple crab and garlic cream sauce has a bold presentation thanks to dark squid ink pasta.

Wonderful recipe courtesy of Yvonne Rodriguez of CONTI is the perfect meal to serve on a warm summer evening.

Learn how easy it is to make black pasta aglio e olio! Made with black squid ink spaghetti, this garlic wnd olive oil pasta is a delicious dinner any time of year, and it’s perfect if you’re looking for creepy foods for Halloween dinner ideas.

Traditionally, the blue-black ink of seppia, or cuttlefish, is used to flavour pastas and risottos in coastal regions of Italy, from Venice down to Calabria. We have used squid ink as it is more readily available. In this recipe, the actual pasta dough is made using the squid ink, however others dishes call for it to be used in the sauce. It lends a black colouring, as well as a subtle seafood flavour. If you want to extract the ink yourself, you will need to buy the freshest squid, with…

Dark pleasures await: your tastebuds will find the bright side in the delicate flavours of this squid-ink pasta dish. Using a "Nero" or black pasta, made with squid ink, enhances this dish both visually and in terms of flavour. Use any regular long pasta if you can't find the black variety. For this recipe, we've used fettuccine, but any long, slender pasta made with squid ink - spaghetti, linguine, tagliolini or bucatini, for instance - would work well. The Rustichella d'Abruzzo brand…

Cooking Mama 👩🏻‍🍳 | Squid Ink Linguine with Scallops and Clams in white wine butter ! I got these fresh squid ink linguine from my local farmers market !... | Instagram

If you can't find squid ink pasta in your dried pasta section of your local grocery store, you can find my favorite brand on Amazon, Rustichella d'Abruzzo Durum Wheat Squid Ink Pasta. Serving with grated parmesan is optional. I'm sure some purists would say no way. I say cheese it up if you want to.

I had attempted something similar awhile back, but didn't have squid ink linguine then. After acquiring some lately, I decided to give it another shot, and

This Linguine with Squid & Its Ink from Molto Gusto by Mario Batali and Mark Ladner is one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone.